Toasted Coconut Tilapia with Pomegranate Salsa

Total time: 30 minutes

Serves 4

Ingredients:

4 tilapia fillets or loins

1/2 teaspoon salt

1/2 teaspoon pepper

1 lemon, cut in half

3 tablespoons coconut oil

1/3 cup unsweetened shredded coconut

1 tomato, chopped

1/2 red onion, finely diced

1/2 cup pomegranate arils

1/4 cup fresh cilantro, chopped

Juice of 1/2 lime

Juice of 1/2 orange

1/4 teaspoon salt

Instructions:

1. To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
2. Season tilapia on both sides with salt, pepper and lemon juice.
3. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil.
4. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes.
5. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it.
6. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
7. For salsa – combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.

Blackened Tilapia Tacos

Total time: 30 minutes

Serves 2

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Ingredients:

2 Regal Springs Tilapia Loins

1 tbs. butter

2 tsp. paprika

½ tsp. each of garlic powder, cumin, cayenne pepper, oregano and thyme

½ tsp. salt and black pepper

Pinch of brown sugar.

2 tbs. cooking oil (canola, vegetable, or avocado oil work)

Instructions:

1. Rinse Regal Springs Tilapia loins with water and pat dry with a paper towel.
2. In a small bowl, stir all of the spices together.
3. Melt butter in a small bowl and brush loins on both sides. (Use oil as a substitute)
4. Generously cover loins with spice blend, coating both sides.
5. Heat up 2 tbs. oil in a pan until extremely hot.
6. Place loins in hot oil and cook 4-5 minutes on each side.
7. Place on warm corn tortilla with desired additions.

Tasty Toppings:

Quick Pickled Red Onions:

1. Thinly slice one red onion.
2. In a pot mix a cup of red onion vinegar, ¼ cup of brown sugar and a tsp. salt until fragrant.
3. Remove from heat and cover for 30 minutes.
4. Drain liquid and enjoy!

Jicama Orange Salsa:

1. Cut up 1 jicama and 1 orange into small cubes.
2. Mix with lime juice (½-1 lime depending on preference).
3. Add salt to reach desired flavor.

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